Weather Updates

Summer Seashells

In this summery pastwith fresh tomatoes garlic this mashed then minced flavors sauce. (Rich Hein~Sun-Times)

In this summery pasta with fresh tomatoes, garlic that is mashed then minced flavors the sauce. (Rich Hein~Sun-Times)

storyidforme: 16426163
tmspicid: 5913300
fileheaderid: 2781865

Updated: May 9, 2012 9:41AM


2 pounds fresh, ripe tomatoes

2 cups fresh basil leaves, torn in pieces

3 garlic cloves, whole, peeled

6 tablespoons olive oil

1 pound conchiglie (medium shell) pasta

Salt and freshly ground pepper

Freshly grated Parmesan cheese

Cut an X into bottoms of tomatoes and core them. Drop tomatoes into boiling water for 1 minute until peels loosen, then remove and peel. Cut tomatoes in half. Squeeze out and discard most of seeds.

Place tomatoes in very large bowl with basil, garlic and olive oil. Mash with potato masher until chunky. Let stand 2 hours or up to 4 hours, if possible.

Boil pasta until al dente. While pasta boils, remove garlic cloves from sauce. Taste sauce, then finely mince and return as much of garlic as desired to sauce. Season with salt and pepper.

Drain pasta and place into bowl with sauce, tossing to coat well. Serve immediately, topped with a shower of grated Parmesan cheese, if desired.

Chicago’s Downtown Farmstand

Nutrition facts per serving: 649 calories, 23 g fat, 3 g saturated fat, 0 mg cholesterol, 95 g carbohydrates, 9 g sugars, 18 g protein, 261 mg sodium, 7 g fiber

© 2014 Sun-Times Media, LLC. All rights reserved. This material may not be copied or distributed without permission. For more information about reprints and permissions, visit To order a reprint of this article, click here.